On Aug 27, 5:06 pm, "Dee Dee" wrote:

Giada - Everyday Italian -- I just watched her do a recipe baking 2
different small potatoes - red and white. She halved them, poured olive oil
over them, and added a type of onion I'd not heard of before, about the size
of the cut potatoes. [snip]

Didn't see the show, but cippolini onions would work for that. Here's
a picture and brief description:
http://www.gourmetsleuth.com/equival...dex=C&tid=1768

Roasting potatoes with herbs and oil is great. Any kind of potatoes
work, including russets cut in wedges. I use both rosemary and thyme
sprigs, salt and pepper. Believe I'll try adding these cippolinis
next time, thanks. -aem